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Development of stable isotope dilution assays for the simultaneous quantitation of biogenic amines and polyamines in foods by LC-MS/MS.
J Agric Food Chem. 2012 Mar 28; 60(12):3026-32.JA

Abstract

Microbial amino acid metabolism may lead to substantial amounts of biogenic amines in either spontaneously fermented or spoiled foods. For products manufactured with starter cultures, it has been suggested that certain strains may produce higher amounts of such amines than others; however, to support efforts of food manufacturers in mitigating amine formation, reliable methods for amine quantitation are needed. Using 10 isotopically labeled biogenic amines as the internal standards, stable isotope dilution assays were developed for the quantitation of 12 biogenic amines and of the 2 polyamines, spermine and spermidine, in one LC-MS/MS run. Application of the method to several foods revealed high concentrations of, for example, tyramine and putrescine in salami and fermented cabbage, whereas histamine was highest in Parmesan cheese and fermented cabbage. On the other hand, ethanolamine was highest in red wine and Parmesan cheese. The results suggest that different amino acid decarboxylases are active in the respective foods depending on the microorganisms present. The polyamine spermine was highest in salami and tuna.

Authors+Show Affiliations

Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz-Institut , Lise-Meitner-Strasse 34, 85354 Freising, Germany.No affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

22390280

Citation

Mayr, Christine M., and Peter Schieberle. "Development of Stable Isotope Dilution Assays for the Simultaneous Quantitation of Biogenic Amines and Polyamines in Foods By LC-MS/MS." Journal of Agricultural and Food Chemistry, vol. 60, no. 12, 2012, pp. 3026-32.
Mayr CM, Schieberle P. Development of stable isotope dilution assays for the simultaneous quantitation of biogenic amines and polyamines in foods by LC-MS/MS. J Agric Food Chem. 2012;60(12):3026-32.
Mayr, C. M., & Schieberle, P. (2012). Development of stable isotope dilution assays for the simultaneous quantitation of biogenic amines and polyamines in foods by LC-MS/MS. Journal of Agricultural and Food Chemistry, 60(12), 3026-32. https://doi.org/10.1021/jf204900v
Mayr CM, Schieberle P. Development of Stable Isotope Dilution Assays for the Simultaneous Quantitation of Biogenic Amines and Polyamines in Foods By LC-MS/MS. J Agric Food Chem. 2012 Mar 28;60(12):3026-32. PubMed PMID: 22390280.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development of stable isotope dilution assays for the simultaneous quantitation of biogenic amines and polyamines in foods by LC-MS/MS. AU - Mayr,Christine M, AU - Schieberle,Peter, Y1 - 2012/03/13/ PY - 2012/3/7/entrez PY - 2012/3/7/pubmed PY - 2012/9/1/medline SP - 3026 EP - 32 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 60 IS - 12 N2 - Microbial amino acid metabolism may lead to substantial amounts of biogenic amines in either spontaneously fermented or spoiled foods. For products manufactured with starter cultures, it has been suggested that certain strains may produce higher amounts of such amines than others; however, to support efforts of food manufacturers in mitigating amine formation, reliable methods for amine quantitation are needed. Using 10 isotopically labeled biogenic amines as the internal standards, stable isotope dilution assays were developed for the quantitation of 12 biogenic amines and of the 2 polyamines, spermine and spermidine, in one LC-MS/MS run. Application of the method to several foods revealed high concentrations of, for example, tyramine and putrescine in salami and fermented cabbage, whereas histamine was highest in Parmesan cheese and fermented cabbage. On the other hand, ethanolamine was highest in red wine and Parmesan cheese. The results suggest that different amino acid decarboxylases are active in the respective foods depending on the microorganisms present. The polyamine spermine was highest in salami and tuna. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22390280/Development_of_stable_isotope_dilution_assays_for_the_simultaneous_quantitation_of_biogenic_amines_and_polyamines_in_foods_by_LC_MS/MS_ L2 - https://dx.doi.org/10.1021/jf204900v DB - PRIME DP - Unbound Medicine ER -